My home made pizzas have always been terrible. I did two things to fix that. One, I bought a gram scale so that I could reproduce all these fine recipes. Two, I built a propane fired oven with something that I already had... I have this 2 burner gas cooking cart from Academy.(Item#: 14006555,Style#: OGDBC-01,SKU: 0267-40037-0001) The first test was a great tease. The bottom crust looked very promising, but the top was not done (doughy, toppings were barely warm, just terrible) The video below shows the early version of the 10 Stone, the 6 Stone. I found a burner tube from a gas range, and used it to heat the top stone (a broken fireplace surround). The stone on the rotisserie is a Primo pizza stone. The burner setup is exactly like it comes, except I removed the screw in venturi from the right hand side burner and pointed it up into the gas range burner. The cooking cart already had seperate L and R controls. This setup could be easily adapted to a single burner that some of you may have also. With my trusty Harbor Freight IR Thermo, I have done some quality cooks. The kids enjoy building their own, I enjoy cooking outside and Mama Bear likes the Chicken/ Artichoke Heart/ Black Olive pizza. I have $56 into this build, and I would like to help others build their own. Glad to be able to contribute, I will need your help soon on another project.

JT, I appreciate the honesty on your original post. I agree 100%, they were less than desireable. At that time I was using the Mario Batalli 'white wine pizza dough'. It was easy to make, and I though it would be a good one. Well, maybe good for some, but not good enough for me. I then switched to the FB 'Perfect Dough by weight' recipe, substituting KA Bread flour for the 00 stuff I don't have and can't find.

JB I'm glad you didn't take it personally. I hope I wasn't rude about it. If you are interested in improving your game this is the right place to be. But even ok looking pizza can really taste great. I'm really glad you posted your pizza oven. Great ingenuity!

I managed to cook a couple of good pizzas on the 10stone, and wanted to share them. Toppings were Jimmy Dean Sausage, garlic stuffed green olives, muenster cheese and fresh cracked malabar pepper. The 10stone will be out of pizza service for a while, as I am going to hook up the kettle korn pot.

I have been toying with the 10stone a bit over the last few days. I decided that it seemed that JT has more top heat, and gets more oven spring than I do. My oven should be able to produce more top heat since I have the extra burner. I don't think that the fireplace surround that I have on the top does a very good job of heat retention. Its like it just reflects the heat and provides no inherent thermal mass. First I used one of JT's tricks by taking the metal peel and holding it up to the front of the oven. It really makes the pizza's puff up quickly and nice little spots begin to appear on the crust. So I cut a piece of 14 guage steel and made a temp. door to hold some more of the heat in up top. I guess I held in too much heat as the oven scorched a caputo crust in 1 minute I need to try again tonight...

This one finished at 2:30 or so and was better than the other. The other one was charred on the bottom a bit to much, this one wasn't. In fact, at the end, that is actually steam coming off of the pizza. Just like the pros. The video will take some time to load, because of the size. You might want to let it load, then play it again a second time through.

This is just one guys opinion, but I would try a higher hearth temperature. From what I could see it looked like you were running the hearth around 600F. Compared to a WFO the oven looked out of balance to me. The top was bubbling liquid long before the bottom was done. I'd bet with the hearth closer to 800F the top and bottom would be ready about the same time.

A minimum 2 day cold ferment, using a small amount of yeast and good top heat. Both came out at 90 (seconds). I'm not worried about the cheese, it is Polly O that is past its prime. No big deal to fix that.

Very nice. I really like the photo of the upper burner and red-hot brick. It seems like this is a good way to reliably adjust the upper heat (assuming the top burner has a dedicated control valve). I assume you are finding, as I did, that having a rotisserie fixes all the problems with uneven heating. No need to fiddle with the pie, just let it spin until you are ready to eat.

I assume you are finding, as I did, that having a rotisserie fixes all the problems with uneven heating. No need to fiddle with the pie, just let it spin until you are ready to eat.

Thanks Dave, you paved the way for me to arrive so quickly, no doubt. Yes, I can't even imagine thinking about having to turn the pie on the stone while cooking. I can barely get done what I do, let alone another step.

Well, I have been pursuing pizza cooking for the last 6 mos (give/take) with various results. I'm still very new at this, but I can do several steps much better now. I can make dough without getting flour on the floor and I can top a skin without getting sauce on the counter. This video gives a pretty good clear view of a 90 second pizza that I cooked last night. I even got that big pile of steam coming off the pizza at the end, that to me is the best part of the whole thing.

I love the video Jet. That roar of the burner makes me all tingley. It looks like you are getting dialed in so the top and bottom are finished at the same time. Did you adjust the upper burner as well during the bake, or just the bottom? If your setup performs at all like mine, throttling up the bottom burner doesn't change the stone temp much in the few minutes it takes to bake a pie, but it does provide heat flow over the top augmenting the upper burner.

Hey jet deck, do you have any descriptions/pics of the rotisserie connections?

I used the standard rotisserie motor that came with my gas bbq grill. It has a female square hole that is used to turn the square rotisserie rod. I took a piece of 1.5" stainless pipe and welded a short piece of 1/4" square keystock to the pipe. On top of the pipe is a 12" x 12" piece of 14 gauge steel, I just put the stone on top of it. A couple of pieces of plastic (away from the heat) with a 1.5" hole in them serve as a bearing to hold the stainless pipe up. Hope this helps, I could get pictures if you need.

Did you adjust the upper burner as well during the bake, or just the bottom? If your setup performs at all like mine, throttling up the bottom burner doesn't change the stone temp much in the few minutes it takes to bake a pie, but it does provide heat flow over the top augmenting the upper burner.

Dave

Thanks Dave. I just left the top burner on the highest setting possible. My little stainless surround was cherry red. In fact, the next pizza after the one in the video was cooked with top heat only. My observation was that top heat can be hotter than top/bottom heat (to an extent)). If the bottom burner is at idle or just up to half way, the heat from it (because of the way the air is forced over the top and out the front) pushes the top heat out the front and it just fowls things up. Top heat rules.